Vegan Rainbow Tacos


Craving tacos? Well do I have a recipe for you! Introducing my HEALTHY VEGAN RAINBOW TACOS.

So, these aren’t the typical black bean burritos that comes to mind when we think “Taco Night,” but I love these tacos because they are so fresh, clean and colourful. Don’t get me wrong, I also love my taco nights with a big heavy burrito packed with rice, beans, and that oh so good (vegan) sour cream. They aren’t infamous for nothing. But, I often leave the table feeling a little overstuffed and glutinous. These rainbow tacos however, takes all that we love about taco night and gives it a healthy spin. Made with turmeric quinoa, carrot, tomato, cabbage, green onion, chickpeas, cilantro and avocados they are a clean and lean choice. It’s a healthy vegan recipe if I ever saw one! But just because they’re healthy doesn’t mean they compromise on taste – although I like to eat healthy, I refuse to do it blandly. It’s the curried quinoa, and garlic tahini dressing that packs these tacos with a punch! And will have you reaching from one wholesome wrap to the next.

Turmeric quinoa is a savoury godsend, and takes these tacos to the next level. I don’t know why it took me so long to spice my quinoa because what a revelation it is. I eat a lot of quinoa – everyday in salads or quinoa pilafs, but I’ve always thought of it as the base, and counted on the toppings to add flavour. Until recently that is, when I started experimenting a bit more – adding turmeric to quinoa to make delicious and colourful Buddha Bowls, and now for a spiced taco feast. Paired with fresh summer veg, chickpeas, avocado and a garlic tahini dressing it’s a revelation. Add a soft corn tortilla to wrap and game over. I mean, just about everything tastes better when it’s wrapped, compact, and we can eat it with our hands! Don’t ya think?

Another reason I love this recipe? They’re a surefire crowd pleaser for all ages, which is why I’ve made this recipe Vegan Skeptic Approved.

“Um, I’m not really a taco fan..”: said no-one EVER!

There’s no bizarre ingredients in this recipe, or tofu posing as mock-meat. Just some good all-natural, farm-to-table veg and legumes. There’s no ingredients to be weary of, or difficult to pronounce  – well, except for maybe quinoa. But really, the skeptics are just going to have to get over that one because we should be eating much more quinoa as far as I’m concerned.

But back to the point, I can’t think of a single soul who doesn’t light up to the word “tacos.” There is something plentiful, wholesome and comforting about this fiesta food. Taco Night is about the whole family coming together, around bowls of fresh chopped veg, and everyone getting creative with their wraps! The corn tortillas make a lovely wrap for these tacos too, adding a little more heartiness to the tacos with its signature corn flavour. I will admit – these corn tortillas are not homemade. I bought them at the market (so, technically somebody made them, just not me). I don’t have a tortilla press, nor the space to buy one in my tiny kitchen, but all the power to you if you make them at home! And if you do, please DM me so you can mail them my way. Sharing is caring. Amirite? Or perhaps you like a hard shell taco? That’s okay too! You do you girl.

The leftovers (that is if you have any left) also make for a great next day salad – which is exactly what I did with them, and it certainly stepped up my lunch game. It’s also great to know that if you’re gluten-free, or prefer to participate in Taco Night sans wraps you can have these rainbow tacos buddha-bowl-style without compromise.

All-in-all this quick and easy taco recipe is fresh, colourful and packed with flavour. It’s the perfect healthy dinner for Taco Night and to celebrate summer with the fam. Here’s to coming together, spending more time in that warm summer air, and to freaking good food.

Now that’s something to taco bout!

 

 

Print Recipe
Vegan Rainbow Tacos
Made with turmeric quinoa, carrot, tomato, cabbage, green onion, chickpeas, cilantro and avocados they are a clean and lean choice.
Prep Time 20 minutes
Cook Time 15 minutes
Servings
4 people
Ingredients
Main Ingredients
  • 1/2 cup quinoa uncooked
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1 pinch salt
  • 1 cup carrot, grated
  • 1/3 cup spring onion chopped (approx. 2 onions)
  • 3/4 cups cherry tomates halved
  • 1 cup purple cabbage thinly sliced
  • 2 avocados
  • 1 cup chickpeas
  • 1/2 cup cilantro chopped, to sprinkle
  • sea salt and paper to taste
  • cayenne pepper to taste (optional)
  • 4 corn tortille wraps or other wrap of choice
  • fresh lime to serve
For the garlic-tahini dressing:
  • 1/4 cup tahini
  • 2 limes juiced
  • 2 cloves garlic finely chopped
  • pinch sea salt and pepper
  • splash water for thinning (I used about 2 tbsp)
Prep Time 20 minutes
Cook Time 15 minutes
Servings
4 people
Ingredients
Main Ingredients
  • 1/2 cup quinoa uncooked
  • 1 cup water
  • 1/2 tsp turmeric powder
  • 1 pinch salt
  • 1 cup carrot, grated
  • 1/3 cup spring onion chopped (approx. 2 onions)
  • 3/4 cups cherry tomates halved
  • 1 cup purple cabbage thinly sliced
  • 2 avocados
  • 1 cup chickpeas
  • 1/2 cup cilantro chopped, to sprinkle
  • sea salt and paper to taste
  • cayenne pepper to taste (optional)
  • 4 corn tortille wraps or other wrap of choice
  • fresh lime to serve
For the garlic-tahini dressing:
  • 1/4 cup tahini
  • 2 limes juiced
  • 2 cloves garlic finely chopped
  • pinch sea salt and pepper
  • splash water for thinning (I used about 2 tbsp)
Instructions
  1. Start by cooking your quinoa. In a saucepan add 1/2 cup quinoa to 1 cup water. Bring to a boil then reduce heat and simmer for 12-15 minutes, or until cooked. When cooked add 1/2 tsp turmeric powder and a pinch salt, stir to combine. Let rest 5 minutes.
  2. Prepare your veg: Grate carrots using a cheese grater, chop spring onion and avocado, thinly slice purple cabbage. Toss veg into a bowl with turmeric quinoa, chickpeas and chopped cilantro, sprinkle generously with salt and pepper.
  3. Prepare dressing: In a jar add 1/4 cup tahini, the juice of 2 limes, finely chopped garlic, and pinch salt and pepper. Seal with lid and shake to combine. Add splashes of water as desired for thinning, I used about 2 tablespoons.
  4. Drizzle with taco mixture with garlic tahini dressing and toss to coat. Optional to add cayenne pepper to taste. Scoop mixture onto corn tortillas and serve with fresh lime.
Approvals

Allergies

VEGAN – VEGETARIAN – WHEAT-FREE- GLUTEN-FREE – DAIRY-FREE – SOY-FREE

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